MERINGUE:

1/2 c. (4 lg.) egg whites
1 tsp. vinegar
Dash salt
1 1/4 c. sugar

Beat egg whites until frothy; add vinegar and salt. Beat a lot, adding sugar gradually. Place in greased 9-inch Pyrex dish with edges slightly higher than center. Bake 1 hour in 225 degree oven. Cool.

Whip 1 cup whipping cream and 2 tablespoons sugar. Spread half of whipped cream on cool meringue. Cover with cool, tart lemon filling (see below). Spread rest of whipped cream over filling; chill in refrigerator 24 hours. Garnish with maraschino cherries. Serves 6 to 9.

LEMON FILLING:

4 egg yolks
1/3 c. sugar
3 tbsp. lemon juice
2 tsp. grated lemon rind

Beat egg yolks and add sugar gradually. Beat in lemon juice and rind. Cook in double boiler until thickened, 5-7 minutes. Cool.